Unique recipe from The Detox Kitchen – The Pai Life


We’re all the time looking out for brand new methods to shake up our favorite meal of the day – breakfast!

So this recipe from our buddies at The Detox Kitchen couldn’t have come at a greater time.

Give it a go, you’ll be shocked by how filling it’s.


Serves 2 • 460 energy per serving

You might be apprehensive about having a salad for breakfast, however in case you do this one with just a few slices of toast, you may be transformed.

The creamy avocado blended with all of our favorite nuts and seeds and a few protein-packed lentil sprouts tastes splendidly recent and actually will hold you feeling full till lunch.

Avocados include excessive ranges of a plant compound often called beta-sitosterol, which is believed to assist stability levels of cholesterol.

  • 20g cashew nuts
  • 20g hazelnuts
  • 1 tsp sunflower seeds
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • 2 ripe avocados
  • Juice of 1 lemon
  • 4 recent chives, finely chopped
  • 50g lentil sprouts
  • Salt and pepper

To serve

  • Chopped recent coriander or micro coriander
  • Lime wedges
  1. Preheat your oven to 200°C/fan 180°C/fuel 6.
  2. Unfold all of the nuts and seeds in a small baking tin and toast within the heated oven for 8 minutes till golden. Tip them right into a mortar and evenly crush with the pestle. Put aside.
  3. Reduce the avocados in half and take away the stones, then scoop out the flesh and put it in a big bowl. Add the lemon juice, chives and a few salt and pepper and crush with a fork. You need to create a creamy however chunky texture. Add the lentil sprouts and blend by way of.
  4. Add the crushed nuts and seeds to the avocado combine. Serve sprinkled with coriander and with wedges of lime to squeeze over.